Season both sides of the chicken breasts with salt and pepper.
In a large skillet, cook the chopped bacon over medium heat until it’s crispy. Remove the bacon from the skillet and set it aside, leaving the bacon fat in the skillet.
In the same skillet with the bacon fat, add the seasoned chicken breasts. Cook them for about 5-6 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let the broth simmer for a few minutes to reduce slightly.
Stir in the heavy cream, grated Parmesan cheese, and Italian seasoning. Let the sauce simmer gently for about 3-4 minutes until it thickens slightly.
If using spinach, add it to the skillet and cook for another minute until it wilts into the sauce.
Return the cooked chicken breasts to the skillet, along with the crispy bacon. Spoon some of the creamy sauce over the chicken.
Let everything simmer together for a few minutes to heat the chicken through and allow the flavors to meld.
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